Avoid the day-to-day meal-idea doldrums with this pasta creation using leftover pork.
- Reserve 12 sage leaves. Finely chop remaining sage. Heat oil in a medium saucepan over high heat. Add reserved sage leaves (see tip). Cook for 1 to 2 minutes or until crisp. Using tongs, transfer sage to a large plate lined with paper towel.
- Reduce heat to medium-high. Add pancetta and chopped sage to pan. Cook, stirring, for 2 minutes or until golden. Add garlic. Cook for 1 minute or until fragrant. Add red wine. Bring to the boil. Boil for 1 minute. Stir in tomatoes and chilli. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until slightly thickened.
- Meanwhile, cook pasta in a saucepan of boiling, salted water following packet directions until tender. Drain.
- Add pork to tomato mixture. Stir to combine. Cook, uncovered, for 5 minutes or until heated through. Add pasta. Toss to combine. Serve pasta sprinkled with parmesan and crispy sage leaves.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set